Dessert - Easy chocolate chantilly cake recipe

Author: Kristina Fuentes  

A rich chocolate cake frosted with Hawaii's signature sweet chantilly frosting, topped with crunchy macademia nuts. Chocolate whipped cream is SO easy to make and is the perfect topping for cakes, cupcakes, ice cream, and more!

Chocolate Chantilly or the easiest, fastest Mousse you’ve ever made

Chocolate Chantilly or the easiest, fastest Mousse you’ve ever made
Yields: 0 servings
Number of ingredients: 3
  • 10 ounces Ghirardelli 60% cacao Bittersweet Chocolate Chips
  • 1 cup water
  • 4 tablespoons sugar
How to cook:
  1. In a large mixing bowl place a layer of ice, add water just so the ice is mobile. Place a slightly smaller mixing bowl inside the bowl with ice water and set aside.
  2. In medium saucepan, combine water and sugar, heat over low heat until sugar is dissolved. add chocolate chips. Continue heating until chips are almost completely melted.
  3. Pour chocolate sauce into chilled bowl and start whisking. I used the whisk beater on my hand mixer but you can whisk by hand.
  4. Watch your sauce very carefully.
  5. This is just like whipping cream but because of the chilled ice water underneath the bowl it can go hard really fast.
  6. Stop whisking when it gets to a runny whipped cream consistency but hold the ripples. Immediately remove the bowl from the ice water and spoon into serving dishes. Perfection!
  7. This is best served immediately, or within about an hour. Do not refrigerate it, It will go grainy. I know all these technical cooking terms, but you know what I'm trying to say.
Notes: Hawaiian Chantilly Cake Recipe, Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. Place the cocoa-water mixture into the stand mixer bowl …

Local-Hawaiian Style Chantilly Cake

Local-Hawaiian Style Chantilly Cake
A rich chocolate cake frosted with Hawaii's signature sweet chantilly frosting, topped with crunchy macademia nuts.
Provided by: Ono Hawaiian Recipes
Total time: 82 minutes
Cook time: 27 minutes
Prep time: 35 minutes
Yields: 8 servings
Cuisine: Hawaiian
Number of ingredients: 17
  • 7 eggs, separated
  • 1/2 cup cocoa powder
  • 3/4 cup boiled water
  • 1 3/4 cup cake flour
  • 1 3/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup canola/vegetable oil
  • 2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 2 cup evaporated milk
  • 2 cup sugar
  • 6 egg yolks, beaten
  • 1 cup butter
  • 2 tsp vanilla extract
  • 4 tbsp evaporated milk
  • 2 tbsp cornstarch
How to cook:
  1. Chocolate Chiffon Cake:
  2. Have all seven eggs at room temperature. Separate the egg yolk from the whites and set aside.
  3. Bring the water to a boil either by microwave or over heat. Combine it with cocoa powder and set aside to cool down.
  4. In a large bowl combine the dry ingredients; sifted cake flour, sugar, baking soda, and salt.
  5. In a separate bowl combine the egg yolks, oil, and vanilla extract. Add that mixture and cocoa powder to the dry ingredients. Beat until well blended.
  6. In a different mixing bowl, beat the egg whites and cream of tartar on high speed until it starts to form stiff peaks. Gently fold the egg whites into the chocolate mixture.
  7. Preheat the oven to 325°F. Evenly split the batter into two 9 inch cake pans. Cut through the batter with a butter knife to remove any air pockets. Bake on the lowest rack for 25-27 minutes or until a toothpick is pierced and comes out clean.
  8. Let the cake cool down first, then gently remove the cake from the pan. Repeat the same procedure for the second layer.
  9. *Optional to cut the extra domed shape of the cake to get a nice flat top. Use a long serrated knife to cut.
  10. Chantilly Frosting:
  11. Combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract in a pot over low heat. Continuously stir until it begins to thicken slightly, try not to heat the mixture too fast or it will scramble the egg yolks.
  12. On the side, combine evaporated milk and cornstarch. Add it to the rest of the frosting and stir until the frosting thickens more.
  13. Remove from heat and pour into a container to cool down. Cover and place in fridge to firm up, about 3 hours.
  14. Cake Assembly:
  15. If using a cake board, place a small smidge of frosting on the bottom of a cake board. Center one cake layer on the board. Scoop a generous amount of frosting right on the middle. Spread the frosting out by working your way to the edges. Leave about a quarter of an inch from the edge.
  16. Add on the last cake layer and cover the entire cake with frosting. If the cake has a lot of crumbs in the frosting, put the cake back into the fridge for 30 minutes to firm up the frosting then reapply another layer of frosting. Sprinkle on some chopped macadamia nuts. Put it back into the fridge and let it chill for about an hour to firm up the frosting again.
  17. Cut into the cake, serve a slice and enjoy!
Notes: Easiest Chocolate Cake From Scratch, Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two nine-inch round pans. OR line a half sheet pan with parchment paper and …

Chocolate Whipped Cream

Chocolate Whipped Cream
Chocolate whipped cream is SO easy to make and is the perfect topping for cakes, cupcakes, ice cream, and more!
Provided by: Stefani
Total time: 5 minutes
Prep time: 5 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 3
  • 3 cups heavy whipping cream (cold)
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • Calories: 197 kcal
  • Carbohydrate: 10 g
  • Protein: 2 g
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Cholesterol: 65 mg
  • Sodium: 19 mg
  • Fiber: 1 g
  • Sugar: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you'll notice that the cream will begin to get bubbly and then thicken.
  2. Keep on whisking until it is thick enough that it doesn't collapse when you lift up the whisk or place some on a spoon.
  3. After this happens, add the cocoa powder and sugar and whip the cream one final short time.
  4. Spread or pipe onto desserts or fresh fruit.
Notes: Chocolate Chantilly Cream, Use a stick blender to get a perfectly smooth emulsion. Refrigerate the mixture for about 4 hours until it’s quite chilly. Pour the whole thing into the bowl a mixer fitted with a whip. And whip …

Chantilly Cake Frosting

Chantilly Cake Frosting
This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting.
Provided by: Allrecipes Member
Yields: 1 serving
Number of ingredients: 7
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 3 egg yolks, beaten
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups flaked coconut
  • 1 cup chopped macadamia nuts
  • Calories: 146.2 calories
  • Carbohydrate: 12.4 g
  • Cholesterol: 38.8 mg
  • Fat: 10.6 g
  • Fiber: 0.9 g
  • Protein: 1.7 g
  • Saturated Fat: 4.9 g
  • Sodium: 51.4 mg
  • Sugar: 11.2 g
How to cook:
  1. Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  2. Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
  3. Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
  4. Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.
Notes: Chocolate cake with chantilly, Directions For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with In …
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